Cochon's James Beard Award-winning chef, Stephen Stryjewski, shared the recipe for one of the restaurant's most popular appetizers. The cornstarch in the buttermilk batter makes the coating crispy. Stryjewski said the restaurant uses peanut oil for frying "but lard works just as well."

You will have more of the Chili Garlic Mayo than you need for this recipe. However, you will come up with lots of ideas for using the extra sauce (and of course, you can always eat it with a spoon right out of the bowl.)

Cochon's Fried Alligator with Chili Garlic Mayonnaise

Makes 4 servings

1 pound alligator tenderloin

Salt and pepper

2 cups flour

1 cup cornstarch

2 cups buttermilk

1/4 cup packed chopped mint and Italian parsley leaves

Peanut oil for deep frying

CHILI GARLIC MAYO

1 cup mayonnaise

1 canned chipotle pepper in adobo sauce, minced

1 tablespoon Heavenly Chef brand chili garlic sauce

1 teaspoon siracha

Pinch sugar

Dash lemon juice

Salt and pepper

Cut alligator in to 1-inch chunks and season with salt and pepper. Combine the flour and cornstarch in a mixing bowl. Pour the buttermilk into a shallow dish. Prepare a rack or a plate lined with paper towels to drain the alligator.

To make the Chili Garlic Mayo: Mix mayonnaise, chipotle, chili garlic sauce and siracha in a small bowl. Season to taste with the sugar, lemon juice, salt and pepper.

Heat oil in a heavy cast-iron skillet or Dutch oven to 350 degrees. Put the herbs into a large mixing bowl.

Lightly dust the alligator with the flour mixture by dropping it into the bowl, then remove it and shake it in your hands to remove as much flour as possible.

Dip the floured alligator in buttermilk and remove with a slotted spoon, allowing as much buttermilk as possible to drip off. Put the alligator back into the flour mixture, and again try to shake off as much extra flour as possible.

Fry a few pieces at a time until the alligator just begins to float and is golden brown, 5 to 7 minutes.

Remove and drain on the prepared rack or paper towels. Season with salt as soon as it comes out of the oil.

Put the drained alligator into the large mixing bowl with the herbs and 1/4 cup of the chili garlic sauce. Stir everything gently so you do not knock off the crispy exterior.